Cevenne Onions PDO from FINE & WILD UK, featuring five fresh, pale white onions with a mild, sweet flavor. Premium French onions ideal for gourmet cooking.

Cévennes Onions P.D.O.

Name: Cévennes Onions P.D.O.
Brand: LE MARCHE
SKU: CEV1000
Price: 9.00 GBP
Availability: InStock

£9.00

Net: 1kg ☆ Staff Choice ☆ AOP/PDO protected Genuinely sweet — low pyruvic acid, no sharpness or tears

The AOP sweet onion from the Cévennes mountains — hand-grown on stone terraces at altitude, with a sweetness and mildness that makes it one of the few onions you can eat raw without flinching. Crisp, juicy and almost apple-like. Slice into salads, roast whole, or cook into tarts and gratins.

£9.00

Oignon Doux des Cévennes (Allium cepa) — the sweet onion from the mountain terraces of the Cévennes in southern France, holding AOP (Appellation d'Origine Protégée) status since 2008. These are grown on narrow, stone-walled terraces at altitude in the Cévennes National Park, on granite-derived sandy soils that drain freely and force the onion to develop slowly. The steep terrain makes mechanisation impossible — everything from planting to harvest is done by hand, which limits yields and is part of the reason the onion costs more and tastes different from anything grown on flat, irrigated land.

The Cévennes onion is genuinely sweet in a way that most onions described as "sweet" are not. It has an unusually low pyruvic acid content — the compound responsible for the sharpness and the tears — which means it can be eaten raw without the burning, astringent quality that makes raw onion unpleasant in quantity. The texture is crisp and juicy, closer to an apple than a standard storage onion, and the flesh is pale white with no hint of the sulphurous heat that dominates ordinary varieties. This makes it as much a salad ingredient as a cooking one. Sliced thinly and eaten raw, it is genuinely mild. Cooked, the natural sugars caramelise easily and the flesh collapses into something soft and deeply sweet — excellent in tarts, gratins, slow-roasted whole, or as a confit.

Origin: Cévennes, southern France (AOP/PDO)

Ingredients: Cévennes sweet onions (Allium cepa)

Storage: Refrigerate to maintain freshness. Cévennes onions have a higher water content than standard storage onions and do not keep as long at room temperature. Use within two to three weeks.

Peel and trim as you would any onion. The flesh is pale, juicy and will not make you cry — the low pyruvic acid content means minimal irritation.

Raw: slice thinly into salads, onto sandwiches, or as part of a crudités plate. The sweetness and crunch work without any need for soaking or rinsing to reduce sharpness, as you might with a standard onion.

To roast whole: peel, leaving the root intact. Drizzle with olive oil and season. Roast at 180°C for 40–50 minutes until soft through the centre and golden on the outside. The sugars concentrate and the flesh becomes deeply sweet.

For an onion tart: slice thinly and cook gently in butter over a low heat until completely soft and lightly golden — around 20–25 minutes. Spread over puff pastry or shortcrust, add a few sprigs of thyme and bake. The sweetness of the Cévennes onion means the tart needs no added sugar.

For confit: quarter and cook slowly in butter and a splash of white wine until collapsed and jammy — 30–40 minutes over a gentle heat. Use with cheese, charcuterie, or alongside roasted poultry.

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Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

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We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

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If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Oignon Doux des Cévennes (Allium cepa) — the sweet onion from the mountain terraces of the Cévennes in southern France, holding AOP (Appellation d'Origine Protégée) status since 2008. These are grown on narrow, stone-walled terraces at altitude in the Cévennes National Park, on granite-derived sandy soils that drain freely and force the onion to develop slowly. The steep terrain makes mechanisation impossible — everything from planting to harvest is done by hand, which limits yields and is part of the reason the onion costs more and tastes different from anything grown on flat, irrigated land.

The Cévennes onion is genuinely sweet in a way that most onions described as "sweet" are not. It has an unusually low pyruvic acid content — the compound responsible for the sharpness and the tears — which means it can be eaten raw without the burning, astringent quality that makes raw onion unpleasant in quantity. The texture is crisp and juicy, closer to an apple than a standard storage onion, and the flesh is pale white with no hint of the sulphurous heat that dominates ordinary varieties. This makes it as much a salad ingredient as a cooking one. Sliced thinly and eaten raw, it is genuinely mild. Cooked, the natural sugars caramelise easily and the flesh collapses into something soft and deeply sweet — excellent in tarts, gratins, slow-roasted whole, or as a confit.